Orange Blossom Marshmallows
"A nice twist on a classic. These are wonderful in hot chocolate. *Cook time is setting time"
Ingredients
Nutritional
- Serving Size: 1 (65.8 g)
- Calories 150.2
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 5.2 mg
- Total Carbohydrate - 38.3 g
- Dietary Fiber - 0.3 g
- Sugars - 31.9 g
- Protein - 0.2 g
- Calcium - 1.6 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Butter a 9-by-13-inch cake pan.
Step 2
Sift the cornstarch with the confectioner’s sugar in a bowl.
Step 3
Use half of this mixture to coat the pan and reserve remaining half for after the marshmallow has set.
Step 4
Soften the gelatin with 1/2 cup of the water in a small bowl.
Step 5
In a medium saucepan, 1/3 cup water, the sugar, the salt, and the corn syrup and bring to a boil.
Step 6
When the temperature reaches 245 degrees F. on a candy thermometer, remove pan from the heat.
Step 7
Add the gelatin mixture and stir to dissolve.
Step 8
Beat the egg whites with mixer until soft peaks form.
Step 9
Beat in the hot syrup on medium speed in a thin stream.
Step 10
Increase speed to high and beat whites until cooled, about 10 minutes.
Step 11
Beat in the orange blossom water.
Step 12
With a spatula spread the mixture in the prepared pan and let set for 3 hours.
Step 13
Sift some of the reserved cornstarch mixture over the top.
Step 14
Run a paring knife around the sides and un-mold onto a cutting board (you may need to torch the bottom or dip it in a pan of hot water to un-mold the bottom).
Step 15
Cut the marshmallow into big chunks.
Step 16
Sprinkle the remaining cornstarch mixture onto a parchment-lined sheet tray.
Step 17
Place the chunks on the paper, roll them around in the cornstarch to cover all sides, and let set for another 3 hours.
Tips
No special items needed.